March 11, 2025 – At the end of last year, there was considerable buzz about the closing of Patria, the beloved Swiss-German restaurant in Oldtown Salinas that had been a mainstay for a decade.
So the announcement that Patria would continue under new owners was met with relief by its many fans.
The restaurant is still serving up some of the classic European dishes that it’s known for, but at the same time has added numerous Italian entrées as well as more beef and seafood choices.
Patria’s new owners—Ernie Amorim and chef Jose Aranda—are intent on bringing a fresh vibe to the restaurant, with new dishes, cocktails, a refreshed wine list and other features to attract diners. They’re doing so with the help and blessing of Patria founder/chef Paolo Kautz.
“He’s a great person, very supportive,” says Amorim, who says he and Aranda have been working closely with Kautz as they take over the reins. “He really wants us to do well.”
This isn’t the first collaboration for Amorim and Aranda. They’ve been working together for eight years, creating Pasta Mia (now in the food court at Salinas’ Northridge Mall) and Mia Fusion Cuisine in the Creekbridge shopping center.
Amorim, who with family members also owns and operates the Pizza Factory and Crumbl Cookies in Salinas, says that the lease was up for Mia Fusion and he really wanted a better way to showcase Aranda’s flair.
“Sales were okay (at Mia Fusion), but I was looking for a more central location with the right demographic,” he says. When Amorim heard that Patria was for sale, “Paolo and I started talking.”
It was a fairly speedy and smooth transition, with a soft opening at the beginning of February for dinner only. Next up, though, will be the debut on March 17 of a Monday through Friday lunch service featuring soups, salads, sandwiches, crepes and burgers. In April, a brunch buffet will be added, featuring a continental-style selection that lets busy people get their meal quickly.
Regulars will notice the restaurant’s interior features many of the same furnishings as before, including the rustic antler chandelier in the entryway, the tucked-away baby grand piano, and the famous Cuckoo Clock room—a private banquet area that seats up to 20.
But there are fresh touches throughout, including lush plants and new upholstery for all the seating. Another recent amenity pays homage to Salinas’ Western culture—the Rodeo Room, a private space adjacent to the bar and separated from the rest of the restaurant by a sliding barn door. The room is decorated with framed posters from the California Rodeo Salinas as well as colorful impressionist paintings of cowboys by Kautz, a perfect accent. Says Amorim, “Paolo said ‘Let me help you out,’ and painted these for the room.”
Even more significant, though, are changes in the menus. Chef Aranda has brought many of his Italian specialties to the dinner service, with the emphasis on what’s fresh and in season. He’s planning to add weekly dinner specials in addition to the regular menu.
Chef Aranda says it’s the local and seasonal ingredients that make the difference in what he prepares: “This is my style,” he says. With so many fresh flavors to work with, he doesn’t lack for inspiration.
Appetizers lean heavily on Monterey’s Bay’s bounty of seafood, with offerings like fried calamari strips and steamed clams in a garlic and white wine sauce. Entrées starring housemade pasta include, among other things, gnocchi al pomodoro and linguine with prawns.
Aranda has added several steak entrees including a 14-ounce ribeye, a 12-ounce New York with a demi glaze, and the already very popular 12-ounce herb-marinated skirt steak. A lamb fillet has also been added, and a robust seafood selection ranges from prawns scampi to diver’s scallops.
Previous Patria patrons will be heartened to know that the jaeger schnitzel, grilled pork chop and half roast chicken entrées are still on the menu. Decadent artisan pizzas are also to be found in abundance, including the Patria Mia (béchamel sauce, caramelized pear, onion, applewood smoked bacon, thyme and goat cheese) and the Monterey Bay (garlic lemon sauce, mozzarella, blackened shrimp and veggies).
Other changes can be seen in the beverage menus. Cocktails feature house-infused syrups, fresh herbs and unique local flavors, while the curated wine selection has shifted to a more California-centric selection.
“People were looking for local wines,” says Aranda. A selection of espresso beverages includes not just lattes, mochas and cappuccinos, but also coffee cocktails such as the Mia (espresso, steamed milk, Irish whiskey, cinnamon and white chocolate) and others.
All this will be on full view with Patria’s grand opening celebration April 2 from 4-5:30 p.m., with an official ribbon-cutting by the Salinas Valley Chamber of Commerce at 4:45pm. Attendees will be treated to handcrafted bites and signature cocktails.
“Patria on Main is more than just a restaurant—it’s a place to gather, celebrate and indulge in incredible food and drinks with great company,” says Amorim. “We’ve put our hearts into every dish and cocktail, and we can’t wait to welcome the community to experience it.”
Patria • 228 Main Street, Oldtown Salinas • Lunch/brunch buffet 10am-2pm Mon-Fri, dinner Mon-Sat 4-9pm • 831.424.5555 • patriaonmain.com
About the author
Kathryn McKenzie, who grew up in Santa Cruz and now lives on a Christmas tree farm in north Monterey County, writes about the environment, sustainable living and health for numerous publications and websites. She is the co-author of “Humbled: How California’s Monterey Bay Escaped Industrial Ruin.”
